Italian > Pasta > Ravioli

Sugarsnap Pea and Ricotta Ravioli Recipe

Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup semolina flour
- 3 large eggs
- 1/4 cup water
- 1/2 teaspoon salt
- 1 cup fresh ricotta cheese
- 1 cup sugarsnap peas, trimmed and chopped
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano

Special equipment needed:
- Pasta roller or rolling pin
- Ravioli mold or cookie cutter
- Large pot for boiling water

Step-by-step instructions:
1. In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt.
2. Make a well in the center of the flour mixture and add the eggs and water.
3. Using a fork, gradually mix the flour into the eggs and water until a dough forms.
4. Knead the dough on a floured surface for 5-10 minutes until it becomes smooth and elastic.
5. Cover the dough with plastic wrap and let it rest for 30 minutes.
6. In a separate mixing bowl, combine the ricotta cheese, sugarsnap peas, Parmesan cheese, black pepper, garlic powder, onion powder, basil, and oregano.
7. Roll out the pasta dough using a pasta roller or rolling pin until it is thin enough to see through.
8. Place the pasta sheet onto a ravioli mold or use a cookie cutter to cut out circles.
9. Spoon a small amount of the ricotta mixture onto one half of the pasta circles.
10. Brush the edges of the pasta circles with water and fold the other half of the pasta over the filling.
11. Use a fork to press the edges of the ravioli together and seal them.
12. Bring a large pot of salted water to a boil and add the ravioli.
13. Cook the ravioli for 3-4 minutes or until they float to the surface.
14. Remove the ravioli from the water using a slotted spoon and serve hot.


Time:
Preparation time: 45 minutes
Cooking time: 4 minutes
Temperature:
Boiling water
Serving size:
4 servings

Nutritional information:
Calories: 360
Fat: 11g
Carbohydrates: 49g
Protein: 17g
Sodium: 430mg
Fiber: 3g
Sugar: 2g

Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Frozen peas can be used instead of fresh sugarsnap peas.
- Cottage cheese can be used instead of ricotta cheese.
- Pecorino Romano cheese can be used instead of Parmesan cheese.

Variations:
- Add chopped fresh herbs such as parsley or chives to the ricotta mixture.
- Substitute the sugarsnap peas with spinach or kale.
- Use a different type of cheese such as goat cheese or feta.

Tips and tricks:
- Make sure to knead the pasta dough well to ensure a smooth texture.
- Use a floured surface when rolling out the pasta dough to prevent sticking.
- Do not overfill the ravioli or they may burst during cooking.
- Use a slotted spoon to remove the ravioli from the water to prevent them from breaking.

Storage instructions:
Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the ravioli, place them in a pot of boiling water for 1-2 minutes or until heated through.

Presentation ideas:
Serve the ravioli on a plate with a drizzle of olive oil and a sprinkle of Parmesan cheese.

Garnishes:
Garnish with fresh herbs such as parsley or basil.

Pairings:
Serve with a side salad or garlic bread.

Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted vegetables
- Garlic bread

Troubleshooting advice:
- If the pasta dough is too dry, add a little more water.
- If the pasta dough is too wet, add a little more flour.
- If the ravioli burst during cooking, try using less filling or sealing the edges more tightly.

Food safety advice:
- Make sure to cook the ravioli until they are fully cooked to prevent foodborne illness.
- Store leftover ravioli in the refrigerator and consume within 3 days.

Food history:
Ravioli is a traditional Italian dish that originated in the region of Liguria. It is typically filled with cheese, meat, or vegetables and served with a tomato-based sauce.

Flavor profiles:
The sugarsnap peas add a sweet and crunchy texture to the creamy ricotta filling. The Parmesan cheese and herbs add a savory and aromatic flavor to the dish.

Serving suggestions:
Serve the ravioli as a main dish for lunch or dinner.

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Region: Italian

Taste: Creamy, Sweet, Savory, Herby, Nutty